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Caramels

Caramels
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Ingredients

  • 1 (11.6 oz) can Sweetened Condensed Coconut Milk
  • 1 cup butter (two sticks)
  • 1 lb dark brown sugar
  • 1 cup light corn syrup
  • 1 pinch salt
  • 1 tsp vanilla extract
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This recipe requires a candy thermometer. These caramels are the perfect introduction to candy making and are sure to impress!

Time

  • 40 minutes

Yield

  • 117 1” pieces

Time

Yield

Directions

  1. Line a 9 x13 pan with parchment paper and grease with nonstick spray or fat of your choice.
  2. Place all ingredients except for vanilla extract in a medium heavy-bottomed saucepan.
  3. Put the pan on the stove over medium heat.
  4. Stirring constantly with a heatproof spatula or wooden spoon, heat to 245°–250°F. Measure temperature with a candy thermometer.
  5. Remove from heat and stir in vanilla extract.
  6. Pour into the parchment-lined pan. Let cool completely at room temperature.
  7. Remove from the pan, peel off parchment paper, and cut into 1” squares using a large sharp knife. Wrap individual pieces in squares of parchment paper.
  8. Store at room temperature.

Directions

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